Roast Duck Breast with Ginger-Peanut Sauce

Duck is one of my favorite things to order from an Asian fast food.  The other day I noticed duck breast at my local supermarket and decided to give it a go.  The peanut sauce is a recipe I have been making for quite some time and is very popular everytime I make it.  This dish could also be made without the duck and vegetable broth instead of the chicken broth for a vegetarian main dish.

Duck:
 Ingredients:
3 Duck breasts (about 1 1/2 lb.)
Salt and pepper

Preheat the oven to 400 degrees F.

With a sharp knife score the fat of the duck breasts. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Peanut Sauce:
Ingredients:
1 cup chicken broth
3 tablespoons minced fresh ginger
6 tablespoons soy sauce
6 tablespoons peanut butter (crunchy or creamy)
1 teaspoon chili powder
6 cloves garlic, minced
1/2 cup chopped peanuts

	Combine chicken broth, ginger, soy sauce, peanut butter, honey, chili, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through

 


Vegetable Lo Mein:
Ingredients:
16. oz Chinese noodles
1/2 pound mushrooms, sliced
1 bunch green onions (chopped, whites for Lo Mein, green tops for garnish)
1 Carrot, grated
1/4 lb. bean sprouts
soy sauce
sesame oil (for frying)

In a large pot boil water, cook noodles according to package instructions.  In a large wok, heat sesame oil.  When very hot, add the chopped green onions and cook for a few minutes.  Then add the mushroom and continue cooking.  Add a dash of soy sauce and continue cooking.  Then add the bean sprouts and continue cooking.  Then add the shredded carrot and continue cooking.  Add soy sauce to taste.

To serve, load up some noodles in a bowl.  Add the sliced duck breast and then spoon over the peanut sauce.  Serve garnished with crushed peanuts and green tops of green onions.